Tuesday, 16 June 2015

Triple layer Victoria Sponge Strawberry and Cream cake

Why have one layer of cake
when you can have three? I had in my mind that I wanted to make a big
cake with strawberries. I have the best yield ever of strawberries in
my garden this year but the lack of sunshine has meant that are
remaining an inedible green colour. Thankfully the shops are full of
British strawberries at the moment so getting alternative supplies is
easy.

Of course strawberries and
cream go with Wimbledon tennis but the grass court season has already
started in England. With this should also go hot summer days and long
evenings but I decided to make this on the weekend when it rained
continuously. To add to this seasonal madness I thought I would make
this into an ombre cake. On the outside it doesn't show up too well
but once cut the subtle difference in the colour of the layers can be
seen.

I used strawberries for the
fruit but you could do a mix (I was going to add raspberries but they
had all sold out). Instead of the cream you could opt for buttercream
or simply spread jam between the layers. I made this in 6in (15cm)
tins as the layers are quite thick so there was plenty for us. If you
don't have three tins of the same size then bake the sponges in
shifts.

2. In
the three bowls separate weigh out the cake ingredients equally:

2oz (55g) Unsalted butter,
softened or baking spread

2oz (55g) Caster sugar

2oz (55g) Self-raising flour

1 Large egg

½
tsp (2.5ml) Baking powder

¼
tsp (1.25ml) Vanilla extract

3. If
you are using food colouring leave one bowl without any colouring and
add some to the other two bowls. I used 6 drops in one and 12 in the
other. Once baked the colour will dull.

4. Using
the electric whisk beat the ingredients together for several minutes
until it is smooth and light. To save washing the beaters between use
start with the uncoloured mixture and then do the middle mixture and
finally the most brightly coloured mix. This way the different
colours don't get contaminated.

5. Spoon
each of the mixtures into the prepared tins.

6. Put
the tins into the oven and close the door slowly to prevent air being
trapped (this causes sponges to sink in the middle) and bake for
20-25 minutes until the tops are golden brown.

7. Leave
the sponges for a few minutes before turning out of the tins and
leaving to cool on wire racks.

8. Once
the sponges are completely cold whip the cream until it is thick
enough to spread.

9. Layer
up the sponges with cream between the layers and the halved
strawberries arrange the edges. Finish off with a layer of
strawberries and cream on top.

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